Description
A delightful creamy pasta dish made with sun-dried tomatoes and cashews, perfect for vegans and non-vegans alike.
Ingredients
- 8 oz pasta of choice
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1 garlic clove
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish
- Red pepper flakes for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, sun-dried tomatoes, garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat the blended sauce over medium heat. Add the cooked pasta and toss to coat well.
- Serve hot, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.
Notes
To store leftover pasta, let it cool completely and transfer it to an airtight container. It will last up to 3 days in the fridge or can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending, Cooking
- Cuisine: Italian